I’ve been working on this recipe forever and a day…
It all started after reading Eat to Live (an awesome book no matter what type of diet you eat). Joel Fuhrman has a delicious dressing in the book that employs dates as the sweetener, so I knew right away I wanted to try to put my own spin on it, but I never seemed to be able to get the right ratio of sweet and tangy.
After putting it in my ‘Needs Work’ pile, I tried again recently, knowing it would make a great addition to Detox-mas, and I finally feel like it’s perfect.
Honey mustard dressing ranks in the top 10 among America’s favorite salad dressings, and it’s easy to taste why. It’s the perfect compliment to anything from lettuce greens to sandwiches to chicken fingers.
I love drizzling it over a huge bed of lettuces and vegetables, and my husband loves spreading it on his chicken sandwiches. My daughter will even eat raw cabbage and cauliflower if they’re mixed with this!
- 4 large Medjool dates
- ½ c. Dijon mustard
- 2 T. apple cider vineger or lemon juice (I prefer ACV)
- ⅛ t. sea salt
- ¼ t. black pepper
- ½ t. garlic powder
- ¼ c. olive oil
- 6-8 T. water, depending on how thin you like it
- Process the dates until they are broken down and become a ball of date paste.
- Add in the Dijon, vinegar or lemon juice, salt, pepper, and garlic powder.
- Process until combined.
- While the processor is going, drizzle in the olive oil, and mix until combined.
- Add in six tablespoons of water and mix until combined.
- Taste and add in extra water if desired (I like it at six tablespoons).
Adapted from Eat to Live
This dressing is good enough to eat by itself! I’m not a huge fan of super sweet anything, so if you are, you may want to add in another date or two. For me, it has the perfect balance.
What is your favorite salad dressing?
I was not surprised to see ranch dressing as America’s number one favorite, so that one may be up next for revision!